Application of an inline particle size device to microgel particles during post-processing of fresh cheese

Hahn, Christian; Wachter, Thomas; Weiß, Jochen; Hinrichs, Jörg

doi:10.1016/j.idairyj.2012.10.008

Cited by 4 publications

(2 citation statements)

References 28 publications

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“…The effects of mechanical treatment on the microstructure of fat-free fermented concentrated MPb microgel particles are divided into two main mechanisms: microgel particles are broken down into smaller aggregates (Hahn et al, 2010;Hahn et al, 2013;Hahn, Wachter, et al, 2012) and bound serum is released (Mokoonlall et al, 2016). These effects are depicted in Figure 3, where minimal and extreme mechanical input are contrasted with regard to structural differences in the final fat-free fermented (concentrated) MPb microgel dispersions.…”

Section: Mechanical Inputmentioning

confidence: 99%

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

Heck

Schäfer

Nöbel

et al. 2021

Comp Rev Food Sci Food Safe

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The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk proteinbased microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro-and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.

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Section: Mechanical Inputmentioning

confidence: 99%

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

Heck

Schäfer

Nöbel

et al. 2021

Comp Rev Food Sci Food Safe

Self Cite

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show abstract

“…In addition to this, the desire to create innovative products with tailored textures gives rise to the demand for strategies to transform the texture of fat-free fermented milk products. A number of strategies have been investigated, including mechanical treatment [ 10 , 11 ], exopolysaccharide-producing cultures [ 9 , 12 , 13 ], and adding components such as whey proteins [ 14 ]. However, there are often drawbacks to employing a particular strategy, such as increased syneresis, undesired textural changes like increased ropiness, and additional labelling requirements.…”

Section: Introductionmentioning

confidence: 99%

Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs

Heck

Nöbel

Hitzmann

et al. 2022

Foods

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There is a growing demand for new strategies to tailor the texture of fat-free fermented concentrated milk products, also referred to as milk protein-based (MPb) microgel dispersions. Methods should be easy to incorporate into the production scheme, offer labelling without added components and be cost-efficient. Thermal treatments are traditionally used upstream (milk heating) and downstream (pre-concentration heating) in the production of these dispersions, though there is little knowledge as to the effects that combinations of different thermal input levels have on final texture. Therefore, this study investigated combinations of thermal input at different intensities and steps in the production scheme at the pilot scale and the relationships with texture. We demonstrated that increasing the intensity of upstream milk heat treatment, in combination with downstream pre-concentration heating, increases gel firmness and apparent viscosity. Downstream pre-concentration heating produces final fat-free fermented concentrated MPb microgel particles that are resistant to post-heating aggregation. On the other hand, omission of downstream pre-concentration heating results in smaller particles that are sensitive to post-heating aggregation. Furthermore, gel firmness and apparent viscosity increase with post-heating. Consequently, combining different levels of thermal inputs upstream, downstream (pre-concentration) and post-production, can produce fat-free fermented concentrated MPb microgel dispersions with a range of different textures.

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Understanding the fermentation factors affecting the separability of fermented milk: A model system study

et al. 2021

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Application of an inline particle size device to microgel particles during post-processing of fresh cheese

Cited by 4 publications

References 28 publications

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs

Understanding the fermentation factors affecting the separability of fermented milk: A model system study

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